Heat a large non stick skillet over medium high. Add the oil two turns of the pan, add the chicken and season with salt and pepper. Cook stirring occasionally until lightly brown about 3 minutes per side, transfer to plate.

2. Add the butter to the skillet when it melts add the mushrooms and cook, stirring often until lightly brown, about 2 minutes, season Add the shallots and garlic cook stirring often until shallots soften 2 to 3 minutes. Sprinkle with the flour and combine, Whisk in the cherry and cook, stirring often until reduced by half 1 minutes.
Add the milk and stock to boil, stirring occasionally until the sauce thickens. about 8 minutes. Add the dry mustard and a little sprinkle of nutmeg to the sauce, stir in the cheese and season. Return the chicken to the skillet, reduce the heat to low.

3. Salt the boiling water add the pasta and cook, reserve 1/2 cup of the starchy water then drain the pasta.

4. Add the peas and tarragon to the sauce and return to a bubble, toss in the pasta, adding some of the reserved starchy cooking water if too thick. Serve in shallow bowls....yummm

Intro

Hello and Welcome to my Blog. I created this blog as a casual one with recipe's, fashion, crafts, writings, product review's, strange stories etc. I hope to inspire you to get out and venture be creative and most of all have fun. I also created this Plan and Journal Blog